Green Chile, Chicken, Posole Soup
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Author Notes: I use mild green Poblano chili peppers for this soup. Eventually on the vine they turn red and when they do, they become very HOT. The green ones are relatively mild. All the ingredients are very fresh. But...you can use canned posole and canned peppers. But why? The soup is very simple to make and all the steps are easy. Shortcuts will greatly sacrifice the taste. The extra time to make freshly cooked posole and freshly roasted peppers is well worth the effort. - dymnyno - dymnyno
Food52 Review: WHO: Dymnyno is a winery cook and vintner in the Napa Valley.
WHAT: A nourishing roasted poblano soup with minimal distraction.
HOW: Soak dried hominy, char and peel chiles, simmer, puree, and -- most importantly -- garnish.
WHY WE LOVE IT: Dymnyno stays focused here, and each ingredient shines. Chewy hominy and crunchy cabbage shore up the spicy broth while lime and oregano do a tango. - Food52
Serves 8
- 2 pounds green Poblano chili peppers
- 1 pound chicken breast, roasted or bbq'd
- 2 cups posole (Rancho Gordo is my favorite)
- 1 medium onion, diced
- 1 large bunch of fresh oregano
- 6 cups chicken stock
- 1/2 head of Napa cabbage, shredded
- 3 or 4 cloves of garlic, peeled
- 1 lime, cut into wedges
- salt to taste
- Soak the posole for at least 3 hours or overnight. Add 10 cups of water and about 3 or 4 cloves of peeled garlic and cook over medium heat for about 3 hours or until tender to the taste. Watch carefully as it is cooking and add more water as needed.
- Roast the Poblano peppers over a gas flame, under a broiler or easiest of all , on the BBQ. After all sides are blackened, cover them in a bowl or place in a plastic bag or paper bag. Cool and the skins will slip off effortlessly. Remove the stem and the seeds.
- Saute the onions in a little bit of olive oil. Roast the chicken breasts. (or BBQ them) Shred the chicken.
- In a blender, put the sauteed onions, the garlic cloves, about a third to half of the cooked posole, 3 tablespoons of fresh oregano, the peppers and 4 cups of the chicken stock and blend until smooth. (you may have to do a couple batches)
- Pour the blended mixture into the pot with the remaining posole and add the shredded chicken and the remaining 2 cups of chicken stock and simmer for at least an hour. If the soup seems too thick, add some more chicken stock or water.
- Shred the Napa cabbage and strip the leaves off the oregano. To serve the soup, ladle into soup bowls, put a small mound of cabbage on top and garnish with oregano. Serve with a wedge of fresh lime.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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about 1 month ago Ingrid Mendez Robledo
I have to say that I've tried some of your recipes (soups) and I Have to say that the word is not "Posole" is "Pozole" with Z, and means "spume" in Nahuatl. And thanks for the creativity on your dishes!. I hope this info help you :)
about 1 month ago dymnyno
Thank you! You say pozole and I say posole. I have seen it spelled both ways and the reason I chose "posole" is because I use my favorite Rancho Gordo products and they spell it "posole". Either way, I am glad that you like the soup.
2 months ago kate.r.cochran
@dymnyno Is there a wine you'd recommend to pair with this? My first thought is a Gewürztraminer, but is there something that would pair a little better?
4 months ago carbonarasuz
Susan is a recipe tester for Food52.
DELICIOUS and simple posole. Will make again!!
4 months ago Midge
This was so delicious! Love how the fresh oregano ties everything together.
6 months ago RanchoGordo
This looks great!
re the word, in Mexico, it does only refer to the dish. In the US Southwest, it refers to the finished dish and the grain, which is also called hominy. The dried version is an American thing. I think it's superior to the canned, which is bland and has an off putting texture.
6 months ago dymnyno
Thanks! I'm a big fan of your products.
12 months ago TheWimpyVegetarian
Yay!!!!
12 months ago Sagegreen
NIce!
12 months ago SKK
A well deserved wild-card win and thank you for sharing it with us. Have had the opportunity to make it many times and my guests not only love it, they ask for the recipe. It is rich and light at the same time! You are a gift, Mary.
12 months ago drbabs
Barbara is a trusted source on General Cooking.
yum...congratulations on the Wildcard!
about 1 year ago Lizthechef
I remember seeing your posts and being intimidated by a Napa winery owner who was the personal chef at Constant Wines. Now, I know you as Mare, my friend - beautiful recipe.
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations on a much deserved wildcard win! This soup is fantastic!
about 1 year ago meganvt01
Gorgeous! Congrats on the wild card - well deserved win!
about 1 year ago Johnny Ringo
Isn't Posole, the name of the prepared dish? When you say Posole are you really meaning dried Hominy corn?
about 1 year ago dymnyno
. Rancho Gordo calls their dried corn "posole" or the English word "hominy". They are in the dried bean and corn business and I used their product, so that is what I called the dried corn that I used in the recipe.
about 1 year ago Johnny Ringo
Thank you! That helps a lot...I'm going to make this tomorrow, it sounds wonderful!
about 1 year ago Lizthechef
Congrats on the wildcard win!!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on the Wildcard! This is one amazing recipe so happy for you.
over 1 year ago themissingingredient
You should enter this in the chili contest. It's the best chili i'v ever had, even if it's notj traditional with beef and beans. Is that necessary for this contest??
over 1 year ago TheWimpyVegetarian
I totally agree! I've made this a few times and just loved it, Mare!!!
over 1 year ago mainesoul
love this soup. I made it this weekend and enjoying the leftovers. This will be a go to recipe for me.
over 1 year ago dymnyno
I am so glad that you like this recipe...it is one of my favorites!
over 1 year ago dymnyno
Did you know that a lot of packaged beans are years old? Rancho beans and their other products are very fresh, so it takes less time soaking them and less time cooking. And, they taste fantastic! (I don't own the company; I just love their products)
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I was at a potluck recently at SKK's place in Seattle, and she mentioned how good this soup is. I'm headed to the grocery to pick up ingredients to make this. Will report back with results.
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Made this yesterday. Yum! It's hearty and delicious. I was short on oregano so added some cumin and coriander to compensate. Love all the textures. Great cool weather comfort food.
over 1 year ago Lizthechef
How did I miss this??? Perfect way to get in the mood for our trip to Taos and Santa Fe next week...
over 1 year ago dymnyno
I am SO jealous that you are going to Santa Fe! I love that place. Lots of good restaurants, too.